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Berry-Pear Crisp Pie

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  • Prep 25 min
  • Total 3 hr 45 min
  • Servings 8
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Celebrate late-summer berries and sweet pears with this irresistible pie, made fast with a prepared crust and finished with a crunchy oat and walnut topping.
Created Jul 18, 2011
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  • 1 box Pillsbury* Refrigerated Pie Crusts, softened as directed on box

  • 3 ripe pears, peeled, cored, thinly sliced (about 3 cups/750 mL)
  • 1 cup (250 mL) fresh blueberries
  • 1 cup (250 mL) fresh raspberries
  • 1 tbsp (15 mL) lemon juice
  • 1/3 cup (75 mL) granulated sugar
  • 3 tbsp (45 mL) cornstarch

  • 1 cup (250 mL) old-fashioned or quick-cooking oats
  • 1/2 cup (125 mL) all-purpose flour
  • 1/2 cup (125 mL) packed brown sugar
  • 1 tsp (5 mL) ground cinnamon
  • 1/2 cup (125 mL) butter or margarine, softened
  • 1/2 cup (125 mL) chopped walnuts, if desired
  • Vanilla ice cream, if desired


  • 1
    Heat oven to 425ºF. Unroll crust. Place in 9-inch glass pie plate; flute edges. Line crust with 10-inch round of cooking parchment paper or foil. Fill with dried beans or pie weights. Bake 8 to 9 minutes or until crust is set. Remove parchment and beans. Cover edge of crust with strips of foil to prevent excessive browning. Bake 6 to 7 minutes longer or until crust is golden. Cool completely on cooling rack, about 15 minutes.
  • 2
    In large bowl, gently toss filling ingredients. Spoon filling into pastry-lined pie plate.
  • 3
    In large bowl, beat topping ingredients with electric mixer on medium-low speed until crumbly. Sprinkle topping evenly over filling.
  • 4
    Line baking sheet with foil. Place pie plates on foil-lined baking sheet. Cover pie with foil; bake 15 minutes. Reduce heat to 375ºF; bake 45 to 50 minutes longer or until bubbly. Remove foil from pie; bake 20 to 25 minutes longer or until topping is golden brown. Cool completely on cooling rack, 2 to 3 hours.

Expert Tips

  • Tip 1
    Kitchen Tips: Old-fashioned oats are larger than quick-cooking oats, but either can be used in this crisp. The old-fashioned oats give a little more texture and flavour to the crisp.
  • Tip 2
    Substitution: Frozen (thawed and drained) blueberries and raspberries can be substituted for the fresh berries.

Nutrition Information

No nutrition information available for this recipe
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